Revithia – Greek Chickpea (Garbanzo Bean) Soup with Lemon and Olive Oil
(Makes about 4 servings, recipe adapted by Kalyn, check after the recipe for soups that inspired my version.)
1 cup dried chickpeas (garbanzo beans) soaked 12-18 hours
1 onion, chopped into pieces about 1/4 inch
1 T + 3 T olive oil (preferably Greek olive oil for this dish)
1 tsp. dried Greek oregano
1 tsp. dried parsley
8 cups water
1 tsp. salt, or a bit more (I used Vege-sal)
fresh ground black pepper to taste
1/4 cup fresh squeezed lemon juice (more or less to taste; I like a lot of lemon flavor)
When beans are soft, use a blender or immersion blender to puree the mixture until all ingredients are completely blended. (I love my immersion blender, and highly recommend it for pureeing hot liquids like this. If you use a regular blender, be very careful not to fill it too full so the hot liquid doesn’t burn you.)
After soup is pureed, add salt and fresh ground black pepper to taste. Then stir in lemon juice and 2 T of the olive oil. Serve hot, with a bit more olive oil drizzled on the top of each serving.
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Of course my appreciation for chickpeas is well-documented, but this was a new way to cook them for me, and since this week’s host for Weekend Herb Blogging is Ivy from Kopiaste, I hope she’ll like my attempt at a classic Greek soup. If you’d like to participate, check who’s hosting and how to enter at Haalo’s fabulous blog, where she’s carrying on WHB in grand style.
More Soups with Chickpeas, including the Inspiring Versions of Revithia
Lemony Chickpea and Rosemary Soup (Revithia) from Mediterranean Cooking in Alaska
Greek Garbanzo Bean Soup (Revithia) from Mama’s Taverna
Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil from Kalyn’s Kitchen
Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs from Kalyn’s Kitchen
Find more recipes for Garbanzo Bean Soup using Food Blog Search.